Recipes

I got a new cookbook.  I paid $5 and got 2 from our local Quota club.  I decided to look through that cookbook and plan 2 weeks of supper meals from it.  So far so good!!

Monday, April 19, 2010 we had:

Stuffing Hot Dish

1 pkg. Stove Top stuffing (prepared to pkg directions)
1 pkg. California Blend vegetables (prepared to pkg directions)
1 can cream of chicken soup
1 C. sour cream
1 can french fried onions

In casserole dish, layer prepared stuffing mix, followed by the prepared vegetables.  Mix the cream of chicken soup with sour cream.  Add on top of the vegetables.  Bake at 350°, covered, for 25 minutes.  Remove cover and bake another 25 minutes.  Top with french fried onions and bake 10 minutes.  (I added chopped cooked chicken between the stuffing and vegetables)  **Troy loved this recipe, he ate 2 servings!**
Tuesday, April 20, 2010 we geared away from the Quota cookbook and used my favorite recipe for:

Lasagna

1 lb. hamburger
1 (32 oz) jar spaghetti sauce
2 C cottage cheese
2 C cheddar cheese (shredded)
2 C mozzarella cheese (shredded)
2 eggs
Lasagna noodles
1/4 C. water

Preheat oven to 375°.  Brown and drain hamburger, add spaghetti sauce; set aside.  Mix cottage cheese, 1 1/2 C. shredded mozzarella and  1 1/2 C. cheddar cheese and eggs together.  In 9x13-inch pan, spread 1 1/2 C. of meat sauce.  Place 4 uncooked noddles on top, spread 1/2 of cheese mixture.  Then, layer 1 1/2 C. meat sauce, 4 uncooked noodles and remainder of cheese mixture.  Add 4 more uncooked noodles, remainder of meat sauce and the 1/2 C. of shredded mozzarella and 1/2 C. cheddar cheese.  Pour 1/4 C.  water around edge of pan.  Cover and bake for 45 minutes.  Uncover and bake an additional 15 minutes.  Let stand for 15 minutes before serving.

Wednesday, April 21, 2010 the kids and I went out to dinner with my dad so for lunch on Thursday Kris and the kids had:

Salisbury Steaks

1 lb ground beef
1/3 C dry bread crumbs
1/2 tsp salt
1/4 tsp pepper
1 egg
1 lg onion, sliced
1 can condensed beef broth
1 can mushroom, drained (we omitted these)
2 T. cold water
2 tsp cornstarch

Mix ground beef, bread crumbs, salt, pepper and egg; shape into 4 oval patties, each about 3/4 inch thick.  Cook patties in 10 inch skillet over medium heat, turning occasionally, until brown, about 10 minutes, drain.  Add onion, broth and mushrooms.  Heat to boiling; reduce heat.  Cover and simmer until beef is done, about 10 minutes.  Remove patties, keep warm.  Heat onion mixture to boiling.  Mix water and cornstarch, stir into onion mixture.  Boil and stir 2 min.  Serve over patties with mashed potatoes.

Thursday, April 22, 2010 we had:

Chicken Encilada

1 C. chopped onion
1/4 C. flour
1 T. instant chicken bouillon
4 C. chopped cooked chicken (I didn't use this much and still had plenty)
1 can chopped chilies, drained (I alternated a little ground cheyenne red pepper spice instead)
10 8-inch tortillas
1/3 C margarine
2 1/2 C. hot water
1 (8 oz) ctn sour cream
1 1/2 C shredded cheddar cheese
1 tsp ground cumin

Heat oven to 350°.  In saucepan, cook onion in margarine until tender.  Stir in flour, hot water, and bouillon.  Cook and stir until mixture boils; boil and stir 1 min.  Remove from heat.  Stir in sour cream.  In medium bowl, combine 2 C. of the sauce mixture with the chicken, 1 C of the cheese, chilies and cumin.  Place chicken mixture on each tortilla.  Roll up, folding in the sides.  Arrange in greased 9x13 in baking dish.  Top with remaining sauce and cheese.  Bake about 25 minutes.

Friday, April 23, 2010 we ate leftovers for dinner because we don't home until closer to 7 and we had plenty. 

Saturday, April 24, 2010 we had Honey glazed ham and my mother in laws Cheesy Potatoes.

Cheesy Potatoes

2lbs. hashbrowns
1 pt. sour cream
1 can cream of chicken soup
1/2 C. butter/margarine (melted)
1 tsp. salt
1/2 tsp. pepper
2 tsp minced onion flakes or 1/2 C onion (chopped)
2 C. cheddar or mild cheese (shredded)

Mix all together and pour into 9x13-inch pan.  Bake at 350° for 1 hour.  (I covered the top of the potatoes with corn flakes and 1/2 C melted butter before putting in the oven)

Sunday, April 25, 2010 we are having

Beef Stroganoff (crockpot version).

1 1/2 lbs round steak or stew meat
1 tsp salt
1/8 tsp pepper
1 onion, sliced (I chopped mine)
1/4 tsp garlic salt
1 T. Worcestershire sauce
1 1/2 C. beef boullion (prepared)
1 T. ketchup
1 can sliced mushrooms (I omitted this)
1/3 C. flour
1 C. sour cream

Coat meat pieces with salt and pepper.  Drop in bottom of crock pot.  Mix garlic salt, Worcestershire sauce, bouillon and ketchup and pour over meat.  Cook on low for 6-8 hours or until meat is tender.  Turn to high and add mushrooms.  dissolve flour in a small amount of meat mixture, stirring until blended.  Add to rest of meat mixture.  Cook on high until slightly thickened.  Stir in sour cream, then turn off heat.  Serve with cooked noodles. 

Next week, I have most of the meals prepped and ready to be made/finished or just put right in the oven.

Monday, April 26, 2010 we are having Cheesy Ham Casserole.  I put this casserole together today using some of the leftover ham we had last night.  Since it is put together and oven ready, I can just heat the oven and stick it in...easy peezy.

Cheesy Ham Casserole

2 C. fresh or frozen broccoli flowerets
1 1/2 C. cheddar cheese (shredded) divided in 1 C and 1/2 C
1 1/2 C. coarsely chopped ham
1 1/2 C. rotini, cooked and drained
1/2 C. Miracle Whip
1/4 C. chopped green bell pepper
1/4 C. chopped red bell pepper
1/4 C. milk
3/4 C. seasoned croutons (optional) (I crushed mine)

Heat oven to 350°.  Mix all ingredients except 1/2 C of the cheese and the croutons.  Spoon into 1 1/2 qt casserole dish.  Sprinkle with remaining 1/2 C cheese and croutons.  Bake 30 min or until thoroughly heated.

Tuesday, April 27, 2010 we are having Green Pepper steak.  I have the onion, green peppers and celery all chopped and sitting in the refridgerator in water.  I also have the soy sauce, garlic and ginger mixed in a bag in the fridge and will add the round steak to that to marinate all day on Tuesday.  That cuts down on my prepping time tremendously.  So all I have to do is put everything together and cook it.

Green Pepper steak

1 lb round steak in 1/8" strips
1/4 C soy sauce
1 clove, garlic
1 1/2 tsp fresh ginger or 1/2 tsp ground ginger
1/4 C oil
1 C. onion, chopped
1 C. green peppers, chopped
2 stalks celery, chopped
1 T. cornstarch
1 C. water
2 med. tomatoes, cut in wedges

Combine the soy sauce, garlic and ginger.  Mix and combine with the round steak and all to marinate 30 min to 1 hour.  Heat oil in large pan.  Add beef and brown.  (if not tender, cover and simmer 30-40 minutes) Turn up heat and add vegetables (cook approx. 10 minutes until veggies are tender crisp)  Mix cornstarch and 1 C. water.  Add this to the pan and thick the liquid.  Add tomato wedges.  Heat through and serve with rice.  (I assume you could add broccoli or snap peas too if you'd like.)

Wednesday, April 28, 2010 we are having Baked Ziti.  I don't like noodles that have been frozen ahead of time so I will prepare this Wednesday morning before I go to work and have it oven ready for when I get home.

Baked Ziti

1 lb pasta (Ziti or Mostacioli)
1/2 lb mozzarella (I got 4 cups of shredded)
1 1/2 lb ricotta (I don't care for ricotta so I got cottage cheese)
1 tsp oregano
2 tsp parsley
1 T granulated garlic (instead of buying this, I am going to using half garlic salt and half fresh minced garlic)
1/2 tsp pepper
1 1/2 C grated Parmesan or Romano cheese
3-4 C cooked tomato sauce

Grate mozzarella and put aside.  Cook pasta according to direction on the box.  Drain well.  Mix the ricotta cheese, oregano, parsley, granulated garlic and pepper.  Mix 1 C. of tomato sauce with the pasta.  Place a little sauce on bottom of casserole dish.  Place 1/2 of the pasta into the dish.  Layer over pasta 1/4 lb mozzarella and 1/2 ricotta mixture.  Cover with 1 C. tomato sauce and 3/4 C grated Parmesan cheese.  Place remaining pasta and repeat process ending with tomato sauce topped by grated cheese.  Bake at 350° for 39 minutes.  Let rest 15 min before serving but serve hot. 

Thursday, April 29, 2010 we are having Sunday Fried Chicken (I do realize this is Thursday and not Sunday!).  I prepared the coating today and set aside in a tupperware container to use Thursday. 

Sunday Fried Chicken

2 C. flour
1/2 C. cornmeal
1 1/2 T salt (I thought this was way too much salt so I shook some from the shaker into the mixture, if it needs more I can always add some to the top after I cooked it)
2 T papricka
2 T garlic salt
3/4 tsp celery salt
1 T black pepper
1 tsp ginger
1/2 tsp thyme
1/2 tsp oregano
2 1/2 - 3 lbs chicken pieces
cooking oil

Combine all ingredients except the chicken and the oil.  Place 1 C of the spice mixture in a plastic bag.  Shake chicken piece in bag, coating them well.  Use additional mix as needed.  On med. high heat, heat 1/4in of oil in a large skillet.  Brown pieces on all sides, remove to large shallow baking pan.  Bake uncovered at 350° for 45-60 minutes or until done.  Throw away mix that has touch raw chicken.  Other mix can be refrigerated and used within a month.

Friday, April 30, 2010 we will have leftovers or I have some browned hamburger in the freezer that I could use to make Sloppy Joes. 

Today, was meant to be a get things done around the inside of the house day but has turned into a lay around be lazy type of day.  The pile of laundry in the corner of my bedroom is screaming for me to take care of it. 

PS Rylee hasn't thrown up for 8 days.  This morning after her 10 o'clock feeding, she threw up, not once but twice.  It was the best 8 days of my life I think.  She was comfortable and eating well.  Now she'll hardly eat at all.  I hate seeing her go through this.